Or liquide: quantification de la vitamine E dans l’huile de graine de moutarde
DOI :
https://doi.org/10.18192/osurj.v5i1.7551Résumé
En plus de sa popularité dans le monde culinaire, la plante de moutarde, membre de la famille des Brassicacées, a une variété d’applications médicales. Cette plante est bien connue pour ses puissantes propriétés antioxydantes et anti-inflammatoires, souvent issues de l’huile dorée de ses graines. Les études existantes reconnaissent la présence de la vitamine E dans l’huile de moutarde, cependant, des recherches approfondies n’ont pas encore été effectuées pour quantifier la vitamine E dans l’huile de graine de moutarde. Cette étude visait à examiner le contenu en vitamine E dans la graine de moutarde jaune (Brassica alba) et noire (Brassica nigra) pour en déterminer la meilleure source. L’analyse et la quantification, réalisées par la chromatographie en phase gazeuse couplée à la spectrométrie de masse (CPG-SM), ont révélé que le contenu en vitamine E d’un échantillon d’huile de graine de moutarde noire était de 8.0 µL/mL; 6.8 µL étant du γ-tocophérol et 1.2 µL étant du α-tocophérol. D’une autre part, l’huile de graine de moutarde jaune contenait 0,43 µL/mL sous forme de g-tocophérol seulement. Ces résultats suggèrent que l’huile de graine de moutarde noire est une meilleure source de vitamine E puisqu’elle possède une concentration globalement plus élevée et des formes variées de tocophérol, en contraste avec l’huile de graine de moutarde jaune qui en possédait seulement une forme et ce, à une concentration plus faible.
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